minimarika: 朝の新聞…
sarpearbear: seriously though.
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live-healthy-be-happy: Thai Noodle Soup…YUM!6 cups chicken broth1-2 chicken breasts chopped1 stalk lemongrass finely minced1 bay leaf1 tablespoon grated ginger1 large carrot slicedseveral bunches of baby bok choy1/2 tsp cayenne pepper3 cloves garlic1/4 cup fresh lime juice2-3 tsp fish sauce1/3 cup coconut milk8-10 oz dry flat rice noodlesgenerous handful fresh coriander Bring a large pot of water to just under a boil and add the noodles. Remove from heat and allow noodles to soak 5-8 minutes, or until soft but still chewy (“al dente”). Drain and rinse briefly with cold water to keep from sticking. Using a large soup pot, bring chicken broth to a boil over high heat. Add the chicken, lemongrass, ginger, carrot, and bay leaf. Boil on high for 1 minute, then turn heat down to medium and cover with a lid. Allow soup to simmer for 5-6 more minutes, adding bok choy when chicken is nearly cooked. While continuing to simmer the soup, add the cayenne pepper, garlic, lime juice, plus 2 tsp. of the fish sauce. Stir well. Turn heat down to minimum and add the coconut milk. Stir to incorporate. Taste-test the soup, adding more fish sauce until desired flavor/saltiness is reached (how much you will need depends on how salty your broth is). If it tastes too salty, add another squeeze or two of lime juice. Add more cayenne pepper if not spicy enough, or more coconut milk if the soup is too spicy. If the soup is a little too sour for your taste, add 1-2 tsp. sugar (to balance out the lime juice). To serve, place a generous mound of noodles in each bowl, then top with the hot soup. Finish with a final sprinkling of fresh coriander.